Riverford Wicked Leeks
Sweetcorn relish recipe image

Print Sweetcorn relish

This classic sweet, smoky and spicy relish really captures the taste of summer. Make it with the freshest possible sweetcorn and serve it with salad and grilled fish or meat at barbecues, picnics and parties. Makes 1½kg.


  • 4 sweetcorn cobs, kernels removed
  • 2 medium peppers, deseeded & diced
  • 2 celery sticks, finely sliced
  • 2 red chillies, deseeded & sliced
  • 1 onion, sliced
  • 50g fine sea salt
  • 400ml white wine vinegar
  • 200g caster sugar
  • 2 tsp mustard powder
  • ¼ tsp turmeric
  • ¼ tsp smoked paprika
  • 1 tsp cornflour


  1. Leave the veg and salt in a bowl for 2 hours or overnight.
  2. Soak in clean water for 10 minutes, drain and repeat to get rid of the salt and keep it crunchy.
  3. Put in a saucepan with all the other ingredients. Simmer, stirring often, for 15-20 minutes.
  4. Pot into hot sterilised jars, pressing out any air. Seal, leave to cool and label.
want to cook with fresh ingredients? try one of our award winning veg boxes